Anyone have thoughts on the materials used for the oven floor? Does this have to be brick? Can it be granite? I have seen some posts about soapstone. Any thoughts on pros and cons of all? I was thinking it might be good to have a one piece floor rather than all the seams of bricks. But I don't know the heat threshold of granite or its insulating properties. Thanks.

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo.